Best Asian Skillet Supper Recipes

TERIYAKI GROUND BEEF SKILLET

Teriyaki Ground Beef Skillet image

A quick and easy one-pan, kid-friendly skillet dinner with sweet, rich, and flavorful meat and an Asian twist. The perfect weeknight dinner served with white rice.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
½ cup finely chopped onion
¾ cup thick teriyaki sauce
¼ cup chopped water chestnuts, drained
½ (8 ounce) can pineapple tidbits, drained
1 teaspoon finely chopped garlic
1 teaspoon minced fresh ginger
freshly ground black pepper to taste
1 teaspoon sesame seeds
1 tablespoon sliced green onion

Steps:

Brown ground beef and onions in a large skillet over medium heat, crumbling as it cooks, until the beef is no longer pink and the onion is soft, about 5 minutes. Drain if necessary.
Add teriyaki sauce, water chestnuts, pineapple, garlic, and ginger to the skillet; stir to combine. Turn the heat down, and simmer for about 5 minutes.
Sprinkle with sesame seeds and sliced green onion and serve.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 5.5 g, Sodium 2141.8 mg, Sugar 12.8 g

EASY ASIAN SKILLET CHICKEN

Easy Asian Skillet Chicken image

This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

4 boneless chicken breasts (cut into about 1-inch cubes)
salt and pepper
1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
1/2 cup cornstarch
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon rice vinegar
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/3 cup vegetable oil
6 green onions, chopped
3 teaspoons chopped fresh ginger (you can add in more or less if desired)
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and diced
cooked white rice

Steps:

Place the chicken cubes in a bowl, then season with salt and pepper.
Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
Place the chicken in a colinder and shake off an excess cornstarch.
In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
Using a slotted spoon remove the chicken to a bowl.
Pour off some of the fat (leave about 2 tablespoons in skillet).
Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
Serve with cooked rice.

ASIAN CHICKEN SKILLET

Asian Chicken Skillet image

"This scrumptious recipe is a meal in itself. It uses a convenient Rice-A-Roni mix and only one pan...so cleanup is as short as the prep time." -Terri Christensen, Montague, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
2-1/4 cups water
1/4 cup reduced-sodium teriyaki sauce
1/2 teaspoon ground ginger
1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Steps:

In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink.

Nutrition Facts : Calories 397 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 955mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

ORIENTAL SKILLET SUPPER

Oriental Skillet Supper image

Make and share this Oriental Skillet Supper recipe from Food.com.

Provided by Mom10

Categories < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup green pepper, cut in strips
1/3 cup celery, sliced on the bias
1 tablespoon oil
1 lb minute steaks, cut in 1/4 inch strips or 1 lb hamburger
2/3 cup cold water (or more)
1 1/2 tablespoons soy sauce, to taste
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1 medium tomatoes, peeled and wedged
1 cup rice
1/4 teaspoon ginger

Steps:

Cook rice with two cups of water and 1/4 tsp ginger.
In heavy skillet, cook peppers and celery in oil until crisp and tender. Remove and set aside.
Add meat. Brown quickly.
Combine water, soy sauce, cornstarch, sugar, and salt. Add to skillet and cook until thickened.
Stir in reserved peppers and celery along with tomato wedges. Heat through.
Serve over ginger rice.

Nutrition Facts : Calories 1176.8, Fat 68.9, SaturatedFat 27.3, Cholesterol 161.2, Sodium 1220.2, Carbohydrate 91.3, Fiber 3.2, Sugar 4.1, Protein 46.3